The Department of Nutrition and Food Science offers undergraduate curricula in the following areas:
B.S. in Nutrition and Food Science
This curriculum is designed for students who seek employment in industries relating to food processing, manufacturing and quality control of food products, research and development, teaching of nutrition and food science, and work in public health and regulatory agencies. This curriculum provides an excellent preparation for those wishing to pursue graduate studies (M.S., P.A., M.D., D.D.S., and Ph.D.). Advanced study is required for teaching at the college level.
B.A. in Nutrition and Food Science
This curriculum is designed for those interested in non-technical positions in the fields of nutrition and food science. These include sales, food service management, customer relations, etc. Elective courses from the business school or community colleges may be applied. Employment opportunities include school or university food service, industrial and commercial food service, hospitals, nursing homes and extended care facilities.
B.S. in Dietetics
The curriculum in Dietetics is designed for students who are interested in clinical nutrition practice. The Coordinated Program in Dietetics (CPD), preparing the entry level generalist dietitian, requires four years of undergraduate study with practical experience coordinated during the senior year. The latter replaces the internship following graduation. The program is granted accreditation status by the American Dietetic Association. Application to the professional program is made upon completion of the pre-professional courses and is open to undergraduate, post-baccalaureate and graduate students. A separate, competitive application process is required for entry into the CPD. The deadline for application is April 1st each year with entry into the program only in the fall semester. Application forms are obtained from the Department Office. Because of the combination of course work and internship, the program must be completed on a full-time basis. Jobs are available for Registered Dietitians in hospitals, government agencies, community health services, medical clinic, health maintenance organizations, and long-term care and food service facilities. .
For more information on the Dietetics program visit the Dietetics website.
To apply for Undergraduate Admissions please fill out the online application at http://www.admissions.wayne.edu/
For advice on planning course work, please call to make an appointment:
For B. S. or B. A. in Nutrition and Food Science – Debbie Zebari (313 577 2500)
For B. S. in Dietetics – Mrs. T. Reinhard (313 577 2963) or Mrs. M. Width (313 577 4370)
Minor / A Grade / Honors Program
The Department of Nutrition and Food Science offers courses designed to prepare professionals concerned with the maintenance of human health through the study of nutrition and metabolism, food science, food preservation and processing, and food delivery systems.
The requirements of the minor in this department are as follows:
CORE COURSES Cr.
NFS 2030 Nutrition and Health (3 cr)
NFS 2130 Intro. Food Science (3 cr)
NFS 2140 Intro. Food Science Lab (1 cr)
NFS 3230 Human Nutrition (3 cr)
NFS 2220 Human Nutrition Lab (1 cr)
Core total: 11 credits. All students are also required to take a minimum of 7 additional credits in Nutrition and Food Science.
Students with a minimum honor point average of 3.3 are encouraged to enroll in the Department of Nutrition and Food Science Honors Program. Prospective Honors students should consult with an advisor in the Department during the freshman year.
Enroll in the Honors section of Nutrition and Food Science 3230.
Complete at least one 4200-level Honors Program seminar (3 credits).
Complete at least three credits in an independent research project (NFS 5990, Honors Directed Study).
Complete at least fifteen credits of Honors-designated course work, including the above.
Students must have an overall honor point average of 3.3 and maintain an overall honor point average of at least 3.0 in the major to be awarded the Honors Degree.
Qualified seniors in Nutrition and Food Science having not less than a 3.5 h.p.a. may enroll simultaneously in the undergraduate and graduate program and apply a maximum of fifteen credits towards both the bachelor’s and master’s degrees in Nutrition and Food Science. Students may apply for the Program as soon as they complete ninety credits towards the undergraduate degree.
Graduate courses taken as part of the ‘AGRADE’ Program are assessed undergraduate rate tuition.
(Revised May 2010)